from cereals, flour, bran

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A21D2/265

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D2/00Treatment of flour or dough by adding materials thereto

Current Industry

A21D2/265from cereals, flour, bran

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Functionalized bran
- Patent number 12,133,533
- Issue date Nov 5, 2024
- General Mills, Inc.
- Xia Liu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Composite plant-MCT flour, method of manufacture, and food products...
- Patent number 12,011,004
- Issue date Jun 18, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
L-cysteine-treated proteins with altered functionalities and prepar...
- Patent number 11,968,998
- Issue date Apr 30, 2024
- MGPI Processing, Inc.
- Clodualdo C. Maningat
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Composite flour, method of manufacture, and food products made ther...
- Patent number 11,963,536
- Issue date Apr 23, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food product having stable crispy texture
- Patent number 11,291,212
- Issue date Apr 5, 2022
- The Hershey Company
- Utkarsh Shah
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Wheat-based products in foods for the wheat intolerant
- Patent number 10,314,316
- Issue date Jun 11, 2019
- SHOALHAVEN STARCHES PTY LTD
- Robert John Pearce
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Wheat protein-based dough relaxer compositions and methods of produ...
- Patent number 10,172,364
- Issue date Jan 8, 2019
- Manildra Milling Corporation
- Clodualdo C. Maningat
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for manufacturing frozen cooked noodles
- Patent number 10,039,291
- Issue date Aug 7, 2018
- NISSHIN FOODS INC.
- Norio Koizumi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Treatment of cereal flour and semolina for consumption by celiac pa...
- Patent number 9,730,458
- Issue date Aug 15, 2017
- Consiglio Nazionale Delle Ricerche
- Mauro Rossi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dough compositions for extended shelf life baked articles
- Patent number 9,730,459
- Issue date Aug 15, 2017
- General Mills, Inc.
- Soumya Roy
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of forming dough composition
- Patent number 9,681,671
- Issue date Jun 20, 2017
- General Mills, Inc.
- David J. Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method and apparatus for making a low density wafer product
- Patent number 9,668,489
- Issue date Jun 6, 2017
- Nestec S.A.
- Abdessamad Arrachid
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of manufacturing grain flour
- Patent number 9,565,871
- Issue date Feb 14, 2017
- NATIONAL UNIVERSITY CORPORATION SAITAMA UNIVERSITY
- Yoichi Tsumuraya
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Edible nutritive composite
- Patent number 9,288,998
- Issue date Mar 22, 2016
- Medwell Foods, Inc.
- Charles H. Marsland
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Processing and cooking of food with a low glycemic impact for the n...
- Patent number 8,895,094
- Issue date Nov 25, 2014
- Jorge Luis Zapp Glauser
- B02 - CRUSHING, PULVERISING, OR DISINTEGRATING PREPARATORY TREATMENT OF GRAIN...
Information Patent Grant
Food-grade flour from dry fractionated corn germ and collet composi...
- Patent number 8,709,523
- Issue date Apr 29, 2014
- David P. Hoffman
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
High protein and high fiber food products
- Patent number 8,512,778
- Issue date Aug 20, 2013
- Delavau L.L.C.
- Raya Levin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Free-flowing egg replacement product and process of making same
- Patent number 8,287,930
- Issue date Oct 16, 2012
- Archer-Daniels-Midland Company
- Ali A. Elmusa
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
System for gluten replacement in food products
- Patent number 8,088,427
- Issue date Jan 3, 2012
- Cargill, Incorporated
- Jodi A. Engleson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food material and food product using the same
- Patent number 7,981,458
- Issue date Jul 19, 2011
- The Torigoe Co., Ltd.
- Kazuhiro Takamine
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for producing fermented breads comprising rice flour as the...
- Patent number 7,815,952
- Issue date Oct 19, 2010
- Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
- Susumu Inoue
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Freezer to retarder to oven dough
- Patent number 7,704,535
- Issue date Apr 27, 2010
- Rich Products Corporation
- Dave Zhang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food material technology with controllable functional characteristi...
- Patent number 7,691,430
- Issue date Apr 6, 2010
- Medwell Foods, Inc.
- Charles H. Marsland
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
High protein, low carbohydrate dough and bread products, and method...
- Patent number 7,618,667
- Issue date Nov 17, 2009
- Techcom Group, LLC
- Jon Robert Anfinsen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Compositions and processes for making high soy protein-containing b...
- Patent number 7,592,028
- Issue date Sep 22, 2009
- The Ohio State University
- Yael Vodovotz
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Modified low molecular weight glutenin gene in plants
- Patent number 7,501,558
- Issue date Mar 10, 2009
- Monsanto Agrar Deutschland GmbH
- Dirk Becker
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Inhibitors of cellulolytic, xylanolytic and β-glucanolytic enzymes
- Patent number 7,393,929
- Issue date Jul 1, 2008
- Danisco A/S
- Winok Debyser
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Dough composition
- Patent number 7,371,421
- Issue date May 13, 2008
- General Mills Marketing, Inc.
- David J. Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dough composition
- Patent number 7,341,753
- Issue date Mar 11, 2008
- General Mills Marketing, Inc.
- David J. Domingues
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Flour composition containing non-wheat cereal components, and pasta...
- Patent number 7,316,827
- Issue date Jan 8, 2008
- Standard Foods Corporation
- Shing-Jung Wang
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
FUNCTIONALIZED BRAN
- Publication number 20240423220
- Publication date Dec 26, 2024
- GENERAL MILLS, INC.
- Xia Liu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PREPARATION OF INGREDIENTS FOR PRODUCING BREAD WITH REDUCED GLYCEMI...
- Publication number 20240407377
- Publication date Dec 12, 2024
- UNIVERSIDAD DE GRANADA
- Belén GARCÍA-VILLANOVA RUIZ
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SWEETENER CONCENTRATE FORMULATIONS
- Publication number 20240334960
- Publication date Oct 10, 2024
- Incredo Ltd.
- David TSIVION
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...
- Publication number 20240172765
- Publication date May 30, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITE PLANT-MCT FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS...
- Publication number 20240108015
- Publication date Apr 4, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...
- Publication number 20240108017
- Publication date Apr 4, 2024
- INNOVATIVE FLOURS, LLC
- Gary Millet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD...
- Publication number 20240057619
- Publication date Feb 22, 2024
- HENAN ZHONGDA HENGYUAN BIOTECHNOLOGY STOCK CO., LTD.
- Xuejiao CHEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF
- Publication number 20230399605
- Publication date Dec 14, 2023
- Jessica T. Holmes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC...
- Publication number 20230021730
- Publication date Jan 26, 2023
- DR. SCHÄR S.P.A.
- Virna Lucia Cerne
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT
- Publication number 20220361509
- Publication date Nov 17, 2022
- Lamb Weston, Inc.
- Luz Daniela Bermudez-Aguirre
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Brown rice oat bread with low glycemic index and preparation method...
- Publication number 20220117242
- Publication date Apr 21, 2022
- JIANGNAN UNIVERSITY
- Li WANG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHODS FOR THE PRODUCTION AND USE OF MYCELIATED AMINO ACID-SUPPLEM...
- Publication number 20220095646
- Publication date Mar 31, 2022
- Mycotechnology, Inc.
- Bhupendra Kumar SONI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
LOW SUGAR FLOUR MIX
- Publication number 20210352949
- Publication date Nov 18, 2021
- Nisshin Foods Inc.
- Mie KANEMARU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITION, DOUGH COMPOSITION, AND METHOD OF PRODUCING DOUGH FOR B...
- Publication number 20210337813
- Publication date Nov 4, 2021
- TAKAI FOODS LTD.
- Masazumi KUMAZAWA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Functionalized Bran
- Publication number 20210315218
- Publication date Oct 14, 2021
- GENERAL MILLS, INC.
- Xia Liu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHODS OF DE-EPITOPING WHEAT PROTEINS AND USE OF SAME FOR THE TREA...
- Publication number 20210292381
- Publication date Sep 23, 2021
- Ukko Inc.
- Yanay OFRAN
- C07 - ORGANIC CHEMISTRY
Information Patent Application
SOLID COMPOSITION CONTAINING INSOLUBLE DIETARY FIBER AND METHOD FOR...
- Publication number 20210235735
- Publication date Aug 5, 2021
- Mizkan Holdings Co., Ltd.
- Takahiko Tomita
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR MANUFACTURING MODIFIED GLUTEN
- Publication number 20210195904
- Publication date Jul 1, 2021
- MITSUBISHI CORPORATION LIFE SCIENCES LIMITED
- Keisuke TAKAHASHI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FROZEN GYOZA AND METHOD FOR PRODUCING SAME
- Publication number 20210112817
- Publication date Apr 22, 2021
- AJINOMOTO CO., INC.
- Shogo HIRAE
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
EMULSIFIERS AND THE USES THEREOF
- Publication number 20210037866
- Publication date Feb 11, 2021
- Phytoption LLC
- Jingmin Zhang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
High-content Buckwheat Dried Noodles and Processing Method Thereof
- Publication number 20200236980
- Publication date Jul 30, 2020
- JIANGNAN UNIVERSITY
- Kexue Zhu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
WELL-TOLERATED FLOUR COMPOSITION
- Publication number 20200214301
- Publication date Jul 9, 2020
- ERNST BÖCKER GMBH & CO. KG
- Georg Böcker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATE...
- Publication number 20190335780
- Publication date Nov 7, 2019
- Barilla G. e R. Fratelli S.p.A.
- Nadia MORBARIGAZZI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR MANUFACTURING MODIFIED GLUTEN
- Publication number 20190297900
- Publication date Oct 3, 2019
- MC FOOD SPECIALTIES INC.
- Keisuke TAKAHASI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Low carbohydrate high protein pizza base
- Publication number 20190297901
- Publication date Oct 3, 2019
- Anilkumar Ramanbhai Patel
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Methods of Making Vegetarian Snack Food Products
- Publication number 20190246653
- Publication date Aug 15, 2019
- FRITO-LAY NORTH AMERICA, INC.
- Charlene Gladden
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN
- Publication number 20180317502
- Publication date Nov 8, 2018
- Nestec S.A.
- Koraljka Rade-Kukic
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
L-CYSTEINE-TREATED PROTEINS WITH ALTERED FUNCTIONALITIES AND PREPAR...
- Publication number 20180295857
- Publication date Oct 18, 2018
- MGPI PROCESSING, INC.
- Clodualdo C. Maningat
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
GLUTEN-FREE NUTRITIONALLY-BALANCED SOLID FOODSTUFF AND METHOD OF MA...
- Publication number 20180235244
- Publication date Aug 23, 2018
- NOURICH FOODS LLC
- Benjamin Nielsen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FOOD PRODUCT HAVING STABLE CRISPY TEXTURE
- Publication number 20180213803
- Publication date Aug 2, 2018
- THE HERSHEY COMPANY
- Utkarsh SHAH
- A21 - BAKING EDIBLE DOUGHS

from cereals, flour, bran

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Functionalized bran

Composite plant-MCT flour, method of manufacture, and food products...

L-cysteine-treated proteins with altered functionalities and prepar...

Composite flour, method of manufacture, and food products made ther...

Food product having stable crispy texture

Wheat-based products in foods for the wheat intolerant

Wheat protein-based dough relaxer compositions and methods of produ...

Method for manufacturing frozen cooked noodles

Treatment of cereal flour and semolina for consumption by celiac pa...

Dough compositions for extended shelf life baked articles

Method of forming dough composition

Method and apparatus for making a low density wafer product

Method of manufacturing grain flour

Edible nutritive composite

Processing and cooking of food with a low glycemic impact for the n...

Food-grade flour from dry fractionated corn germ and collet composi...

High protein and high fiber food products

Free-flowing egg replacement product and process of making same

System for gluten replacement in food products

Food material and food product using the same

Process for producing fermented breads comprising rice flour as the...

Freezer to retarder to oven dough

Food material technology with controllable functional characteristi...

High protein, low carbohydrate dough and bread products, and method...

Compositions and processes for making high soy protein-containing b...

Modified low molecular weight glutenin gene in plants

Inhibitors of cellulolytic, xylanolytic and β-glucanolytic enzymes

Dough composition

Dough composition

Flour composition containing non-wheat cereal components, and pasta...

Patents Applicationslast 30 patents

FUNCTIONALIZED BRAN

PREPARATION OF INGREDIENTS FOR PRODUCING BREAD WITH REDUCED GLYCEMI...

SWEETENER CONCENTRATE FORMULATIONS

COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...

COMPOSITE PLANT-MCT FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS...

COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THER...

A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD...

POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF

FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC...

GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT

Brown rice oat bread with low glycemic index and preparation method...

METHODS FOR THE PRODUCTION AND USE OF MYCELIATED AMINO ACID-SUPPLEM...

LOW SUGAR FLOUR MIX

COMPOSITION, DOUGH COMPOSITION, AND METHOD OF PRODUCING DOUGH FOR B...

Functionalized Bran

METHODS OF DE-EPITOPING WHEAT PROTEINS AND USE OF SAME FOR THE TREA...

SOLID COMPOSITION CONTAINING INSOLUBLE DIETARY FIBER AND METHOD FOR...

METHOD FOR MANUFACTURING MODIFIED GLUTEN

FROZEN GYOZA AND METHOD FOR PRODUCING SAME

EMULSIFIERS AND THE USES THEREOF

High-content Buckwheat Dried Noodles and Processing Method Thereof

WELL-TOLERATED FLOUR COMPOSITION

DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATE...

METHOD FOR MANUFACTURING MODIFIED GLUTEN

Low carbohydrate high protein pizza base

Methods of Making Vegetarian Snack Food Products

GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN

L-CYSTEINE-TREATED PROTEINS WITH ALTERED FUNCTIONALITIES AND PREPAR...

GLUTEN-FREE NUTRITIONALLY-BALANCED SOLID FOODSTUFF AND METHOD OF MA...

FOOD PRODUCT HAVING STABLE CRISPY TEXTURE